Eggplant Bharta - Sugar Free

  • 45 m


Adding sesame soy dressing, this sugar-free recipe for eggplant bharta delivers a nutritious and delicious take on an old-fashioned Indian dinner. Mashed and combined with a sesame soy sauce, perfectly roasted eggplant lends a deep, umami flavour without requiring any sugar. This meal is perfect for a quick but filling dinner because it only makes one serving and takes 45 minutes to prepare.


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Step 1

Set oven temperature to 400°F, or 200°C. After cleaning, pierce the aubergine several times with a fork. Roast the eggplant for thirty to thirty-five minutes, or until the skin is browned and the flesh is tender, on a baking sheet. While bringing the roasted aubergine out of the oven, allow it to cool for a few minutes.

Step 2

Toast the sesame seeds in a dry skillet over low heat for two to three minutes, or until they are aromatic and lightly toasted, while the aubergine is cooling. Take care not to scorch them. To prepare the sesame soy dressing, combine the low-sodium soy sauce, minced garlic, minced ginger, and toasted sesame seeds in a small bowl.

Step 3

After the roasted aubergine is safe to handle, remove the burnt outer layer and throw it away. Using a fork or potato masher, mash the roasted aubergine flesh until it reaches the required consistency. Mix thoroughly after drizzling the mashed aubergine with the sesame soy dressing. If desired, add extra soy sauce, garlic, or ginger to the seasoning after tasting. Warm or room temperature is how you should serve the Sugar-Free Eggplant Bharta with Sesame Soy Dressing.

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